Southbend S Series Restaurant Ranges - Manual (Page 20)

S S ERIES R ESTAURANT R ANGES
OWNER’S MANUAL 1191904 REV 2 (5/14) PAGE 20 OF 31
A DJUSTMENT OF O PEN- T OP B URNERS
All open-top burners are primarily adjusted by means of an air shutter on the mixer face.
To adjust a burner, loosen the screw that holds the air shutter in position and rotate the mixer cap until a clear, stable blue
flame is obtained. The flame should not be yellow tipped nor should it blow off the burner ports.
All orifice sizes and burner rate are properly set at the factory and should not be altered.
Over-rated burners cause poor burner and pilot performance, resulting in less heat, and wasted gas.
ADJUSTMENT OF GAS OVEN BURNER
The oven burner orifice is of the fixed type, sized for the specified gas supply. The burner flame characteristics are con-
trolled by varying the primary air mixer cap. There should be a clear blue flame with a distinct inner cone at each port.
Excessive primary air can result in “blowing” or the flames leaving the ports. Lack of primary air causes soft or yellow
tipped flame.
C ALIBRATION OF G AS O VEN T HERMOSTAT
The oven thermostat control is carefully calibrated at the factory so that its dial settings closely match actual oven tem-
peratures. Field recalibration is seldom necessary, and should not be resorted to unless considerable experience with
unexpected cooking results definitely proves that the control is not maintaining the temperatures to which the dial is set.
When checking the oven temperature, use a test instrument or a reliable mercury thermometer positioned in the center of
the oven. The oven bottom must be in place. For convection ovens, the blower baffle must be in place.
Proceed as follows:
1. Light the oven pilot, set the oven thermostat to 350°F, and, if the oven is a convection oven, turn on the fan.
2. After burner has been on about 15 minutes, check the oven temperature. The oven door should be open for as short a
time as possible. Use a flashlight, if necessary, to see the thermometer clearly.
3. Continue to check temperature noting the minimum and maximum “swing” variation in temperature until two successive
readings are within 5 degrees of each other. The oven temperature is the midpoint of the “swing” range.
The control should be recalibrated if your reading is not within 20 degrees of the dial setting (350°F). If calibration is re-
quired, the additional steps to be taken are these:
4. Insert a flat screwdriver through the center of the thermostat stem and then turn the adjustment screw clockwise to
decrease the oven temperature and counterclockwise to increase the oven temperature. Do not allow the stem to turn.
Turn the adjustment screw only 5 degrees of rotation in the appropriate direction, then repeat Steps 2 and 3 to check
the temperature. Repeat until the temperature is within 10 degrees of 350°F.
5. Set the oven thermostat to 400°F. Check oven temperature again, as instructed in Steps 2 and 3. If the oven tempera
ture is not within 20 degrees of the dial setting (400°F) it means that the sensing element is inoperative and the control
should be replaced.
A
DJUSTMENT OF
T
HERMOSTATIC
G
RIDDLE
B
YPASS
F
LAME
L
EVEL
When the griddle reaches the temperature at which the dial is set, the control cuts down the flow of gas to the amount
required to keep the griddle at that temperature. Always, however, the control must bypass enough gas to keep the entire
burner lit. To maintain this minimum flame, the bypass must be set carefully and accurately, as follows (see Figure 12 on
page 27):
1. Light the burner, then turn dial FULL ON.
2. After 5 minutes, turn dial clockwise to point slightly beyond first mark on dial.
3. Remove dial and bezel.
4. With a screwdriver, turn Bypass Adjustor (counterclockwise to increase the flame, clockwise to decrease it) until there
is a minimum flame over the entire burner.
5. Replace bezel and dial, turning the dial clockwise until it locks in the OFF position.
A DJUSTMENTS